In a mixing bowl, add 2 cup of wheat flour. Form a well in the center and add sugar, salt, baking powder, curd, baking soda and oil. Mix well.
Start mixing together and add about ½ cup of warm milk/water to knead a smooth dough.
Once the dough is ready, place it into the pot and cover and keep it aside for 1 hour.
After 1 hour, the dough becomes double in size and then divides the dough into equal parts.
Dust with dry flour and roll the dough ball into an oval shape about 1/8 inch thick.
Now sprinkle black sesame seeds, chopped garlic and chopped coriander leaves on it. Now press stuffing with wet hands.
Also apple some water to the backside of the naan. Now heat the tawa and place naan on it.
Cook naan on medium flame and then flip and cook for 1 minute on the other side, until you see the upper side is fully cooked, and dark brown starts to appear.
Remove from the pan and brush naan with some melted butter.
Serve hot instant garlic naan with Punjabi sabzi or dal.